Ingredients:
– 1 can (15 oz) pumpkin purée
– 1 can (12 oz) evaporated milk
– 3 large eggs
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger)
– 1 box yellow cake mix (dry)
– ¾ cup unsalted butter, melted
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and well blended.
3. Pour the pumpkin mixture into a greased 9×13-inch baking dish.
4. Sprinkle the dry yellow cake mix evenly over the pumpkin filling.
5. Drizzle the melted butter evenly over the cake mix layer, ensuring full coverage.
6. Bake for 40-45 minutes, or until the top is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
7. Remove from the oven and allow to cool slightly before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: Approximately 350 kcal per serving | Servings: 8 servings
Tips:
Use cold evaporated milk for a richer texture in the pumpkin filling.
For extra crunch, sprinkle chopped pecans or walnuts over the melted butter before baking.
